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日本製 Made in Japan

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A key component of knife care is knife sharpening. Japanese knives should always be sharpened and honed on premium quality Japanese water stones. A good quality Japanese water stone not only is the best surface to sharpen and maintain the blade of your knife, but it is also the best tool to preserve and take care of the the high quality steel that it is made of.

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Mined mountain: Ohira mountain, Kyoto, Japan

Dimensions: 8″ L x 3.1″H x 1.3″W (205mm x 79mm x 35mm)

Finishing stone: Very fine grained (8000-12000 grit)

Natural Whetstones from the natural quarries of Kyoto,Japan are widely considered the pinnacle of sharpeners. This is a very fine grained finishing stone and are recommended for experienced sharpeners only. The natural quality of the stone means that the sharpening particles will be uneven and may not be consistent throughout. For this reason no guarantees can be given to the inner makeup of these stones. Furthermore each natural whetstone will slightly differ in size and condition, we highly encourage you to take a look at all the pictures before choosing a whetstone. These natural whetstones are assigned a series number (20-40), an identifying letter, and a grade from A-F based on their condition (size, weight, width, and any surface defects). Higher letter grades and higher numbers tend to be larger and wider stones that are mostly even across their surface and have minimal surface defects. Natural whetstones dish at a much slower rate than synthetic ones and therefore a good size stone can easily last a lifetime of use. These stones are essentially a lifetime investment.

*The sale of this product is final, meaning that no refund or returns can be accepted after purchase.

The best knives require special care and consideration. The steel of a knife from Yoshihiro Cutlery was forged with careful attention by master craftsman heated and quenched through many laborious steps. The final product being a steel that is of the appropriate hardness with enough elasticity for inner structural integrity. A key component of knife care is knife sharpening. Japanese knives should always be sharpened and honed on premium quality Japanese water stones. A good quality Japanese water stone not only is the best surface to sharpen and maintain the blade of your knife, but it is also the best tool to preserve and take care of the high quality steel that it is made of.